LOBSTER AND ENDIVE SALAD

Lobster and Endive Salad image

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons orange juice
1 hard boiled egg, chopped
2 teaspoons minced seeded jalapeño chili
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon
2 frozen uncooked lobster tails
2 heads Belgian endive, spears separated
1 tomato, halved, seeded, cut into strips
Chopped fresh chives

Steps:

Mix first 8 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Cook lobster tails in pot of boiling salted water until opaque in center, about 8 minutes. Drain and cool. Remove lobster meat from shells. Cut tail into 1/2-inch-thick slices. (Can be made 1 day ahead. Cover and refrigerate dressing and lobster separately.)
Divide endive among 4 plates. Top with lobster and garnish with tomato. Sprinkle with chives. Serve, passing dressing separately.